Slowly roasting a lamb shoulder results in falling apart, tender, succulent pulled lamb.
This rub beautifully compliments the meat, allowing the lamb flavour to sing and the smoke to shine through.
- 1.5-2kg bone-in lamb shoulder
- 300mg beef stock (+ spray bottle)
- ¾ teaspoon garlic granules
- ¾ teaspoon dried oregano leaves
- 1½ teaspoon ground cumin
- 1½ teaspoon sweet paprika
- 1½ teaspoon white sugar
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sea salt
- ¼ teaspoon chilli flakes
Prepare the barbecue for INDIRECT cooking over very low heat. (110°C-130°C) with your desired smoking wood.
See your owner's guide if you aren't sure how to set it up on your barbecue. We have guides in our blog if you get stuck. (Charcoal Kettle, Charcoal Master Touch Plus, Pellet Grill, Traditional Gas)
Combine the lamb rub ingredients in a bowl.
Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub
Brush the cooking grills clean and place the lamb in the indirect cooking zone.
Roast the lamb over the indirect very low heat with the lid closed for 4½ hours.
Spritz the lamb with the beef stock in a spray bottle every hour.
After 4½ hours or until well coloured, place the lamb on several sheets of aluminium foil and generously spritz.
Tightly wrap the lamb in foil and insert a meat probe into the thickest part of the meat, avoiding touching the bone.
Cook for a further 2 hours over indirect very low heat or until the internal temperature of the meat reaches 93°C.
Leave the lamb to rest in the foil for at least 30 minutes before serving.
Shred the lamb with two forks and serve.